Easy pumpkin soup recipe

The beauty of a creamy pumpkin soup (and this classic pumpkin soup recipe in particular) is that it’s so versatile and forgiving. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up. We love easy soup recipes, and know our community of home cooks do too.
Creamy pumpkin soup: ingredients guide
Pumpkin: Because pumpkin really is the hero (no surprises there!) it's best to pick your pumpkin wisely. We Originally made this pumpkin soup recipe with butternut pumpkin (or butternut squash for our international readers), but kent (or jap) pumpkin also works well. The Taste Test Kitchen team advises against some of the rarer types of pumpkin as they may give more watery results.
Spices: While it can be tempting to skip the coriander, cumin and nutmeg, they really do bring warmth and flavour to this pumpkin soup. If you haven't matched pumpkin and nutmeg in a recipe before, it really is a revelation!
Onion and leek: To get the most out of this creamy pumpkin soup, ensure you soften the onion and leek until they just start to release some of their juices and flavours, but don’t go so far as to let them caramelise. This gives the soup a subtle sweetness of flavour without any bitterness.
Cream: While some recipes use coconut milk, in this pumpkin soup recipe we use thin cream instead of coconut milk to achieve a luscious consistency.
Potato: The ultimate thickener in so many soups, adding a potato really amps up the heartiness of your pumpkin soup.
Stock: A good quality stock has the power to elevate almost any soup. In this recipe, we recommend either chicken or vegetable stock.
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